Tamarind Roasted Tempeh

Ingredients:

2 tablespoons tamarind
2 tablespoons honey
2 tablespoons grapeseed oil
salt
black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
8 ounces tempeh, cubed
1 cup sweet potato, 1/2 inch dice
1 red bell pepper, diced
zest of 1/2 a lemon
2 tablespoons parsley, chopped
2 tablespoons feta, crumbled
1-1/2 cup chickpeas

Combine tamarind, honey, half the oil, salt, black pepper, red pepper, and garlic powder.

Toss tempeh, sweet potato, and bell pepper with the tamarind mixture, reserving about a tablespoons.

Bake at 400 on a sheet pan until golden.

Toss chickpeas with remaining oil, salt, and pepper. Bake until desired crispiness.

Combine tempeh mixture with the chickpeas, lemon zest, parsley, feta, and remaining tamarind sauce. Serve immediately.